K. Ashley Caldwell, owner of Full of Crepe in Bethlehem, with a Rubalcava Chupacabra crepe. (EMILY PAINE, THE MORNING CALL)

I'm not sure what I loved more about Bethlehem's Full of Crepe — its personality or its crepes. This little cafe-like restaurant opened near Lehigh University about two years ago. It took me two years too long to find it.

On a recent Sunday morning, the restaurant was abuzz. Some customers stopped by to pick up orders to go, others were seated around the few tables, deeply involved in dining and discussion.

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Full of Crepe is in the middle of a city block, so its narrow storefront is easy to overlook. Inside, what looks like the original parquet floor is a bit tattered but obviously cared for. The rest of the space looks new, with chestnut brown walls, a black ceiling and contemporary pendant lights. A stainless steel counter runs along one wall, adding more seating. There is no artwork to interrupt the minimalist decor.

Orders are taken at a stacked stone counter just inside the front door, so there's a sense of fast-food style. That's also evident in the crepes, which are transformed into food eaten out of hand. Folded into triangles about the size of a hand, the ultrathin pancakes are served in gingham-patterned paper inside triangular cardboard sleeves.

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Full of Crepe offers just that — crepes, both sweet and savory along with coffee, bottled iced teas and juices. Crepe batter is made fresh on the premises, the ingredients are fresh and the combinations are tantalizingly innovative.

From about a dozen savory choices, consider these: the "Canuck" stuffed with Boar's Head bacon and maple syrup, and "The Beast," which features Boar's Head roast beef, Brie, caramelized onion, tomato and horseradish dill sour cream.

About a half dozen sweet varieties include "The Bond Girl" (fresh strawberries, blueberries and raspberries with mascarpone cheese and lemon curd, finished with creme anglaise) and Moravian sugar cake, filled with brown sugar, cinnamon and butter.

Vegan and gluten-free crepes are available along with a long list of ingredients that allows diners to create their own combinations.

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The savory specimen "MegaKid" ($8.85) was savory indeed. Its smoothly tart goat cheese hit first, soon balanced with rich notes of caramelized onion and balsamic reduction, then rounded out by spinach, tomato, an over-easy egg and Boar's Head bacon. This was a Sunday morning eye opener like none other.

Wonderfully, terribly, rich and sweet "CBPB" ($6.85) was stuffed with milk chocolate, banana and peanut butter. Creamy and dense with the redeeming addition of a fruit serving, this was stick-to-your-throat excellent.

The friendliest-ever server, Candido, offered me this tip: Take a menu and call ahead at lunchtime, because there's often a 50-minute wait. I wonder how he knew I'd be back?

Crepes for two, with one dollar in the tip jar, totaled $18.95. It had to be the best breakfast deal in town.

Susan Gottshall is a freelance restaurant reviewer for Go Guide. Gottshall attempts to remain anonymous during restaurant visits. All meals are paid for by The Morning Call.